This Juneteenth Red Sherbet Punch is a vibrant celebration in a glass, echoing the spirit of Juneteenth with its bold red hue, symbolic of the strength and resilience of our ancestors. Imagine tangy hibiscus tea, subtly spiced with cloves and allspice, getting a bubbly lift from ginger ale and a citrusy kiss from orange juice. Add a scoop of red sherbet that melts into a cool, velvety swirl, making each sip a refreshing, sweet, and slightly spicy delight. This here punch is more than a drink, it’s a tribute to our history and a surefire hit at your Juneteenth celebration. Sheesh, it’s good!
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.
Need Juneteenth Menu Ideas?
If you’re planning a BBQ or cookout, this Juneteenth Red Sherbet Punch is the perfect refreshing companion to your smoky, savory dishes. Here is a menu of cookout pairings that we like to call “All Red Everything”:
The color red is an especially significant symbol for Juneteenth as it represents resilience, perseverance, and the bloodshed of African Americans in the fight for freedom. Red foods adorn many Juneteenth tables, and recipes like Red Velvet Bread Pudding, Cherry Tabbouleh, and Watermelon Sangria serve as powerful reminders of the struggles and triumphs of the African American community.
- Sauce: Hibiscus BBQ Sauce by Dash of Jazz
- Appetizer: Cherry Tabbouleh by Savor and Sage
- Appetizer: Mango Habanero Wings by Good Food Baddie
- Dessert: Red Velvet Bread Pudding by Peaches 2 Peaches
- Dessert: Strawberry Cookies by Heal Me Delicious
- Cocktail: Watermelon Sangria by Sense and Edibility®
You can find several more menu ideas with all of the amazing participants in the Juneteenth 2023 Virtual Cookout on the Eat the Culture website.
You can find several more menu ideas with all of the amazing participants in the Juneteenth 2023 Virtual Cookout on the Eat the Culture website.
Hey KinFolk! I’m so jazzed up to share this recipe with y’all – my Juneteenth Red Sherbet Punch. Now, I ain’t gonna lie, this punch is a trip down memory lane for me. Remember those kid parties growing up, where the rainbow sherbet punch was the star? Well, this is my grown-up, symbolic spin on that.
Rainbow Sherbet was my favorite flavor as a kid, and those birthday party punches? Whew, pure joy in a glass. So, when I thought about creating a punch for Juneteenth, a day of pride and celebration, my mind immediately went back to those joyful moments. But I wanted to do more than just recreate a childhood favorite – I wanted to create a drink that connects us to our roots, that tells a story.
Instead of the traditional fruit punch or juice, I used dried hibiscus to create a modern take on the traditional African hibiscus ginger tea. From bissap in Senegal, to sorrel in the Caribbean, to vinagreira in Brazil and many more variations beyond – this Red Drink has traveled with us, carried alongside our ancestors in the transatlantic slave trade. It was seen as a healing beverage, used to cool overheated bodies working on plantations. This Juneteenth Red Sherbet Punch is more than just tangy, sweet, and refreshingly cool – it’s a celebration of our history, our resilience, and our joy. And I can’t wait for y’all to try it.
What You’ll Need For This Recipe
- Dried Hibiscus: This is the star of the show, y’all. It gives our punch its vibrant red color and tangy flavor. Just make sure to rinse it with cold water before using.
- Filtered Water: This is what we’ll use to brew our hibiscus tea. Remember, good water makes good tea!
- Whole Cloves: These little gems add a warm, sweet-spicy note to our punch. They’re small but mighty!
- Allspice Berries: Roughly crush these add a hint more warmth and complexity.
- Ice Cubes: To chill our punch and make it extra refreshing. Because nobody likes a lukewarm punch, right?
- Ginger Ale: This gives our punch a bubbly lift and a sweet-spicy kick. Make sure it’s chilled for the best flavor.
- Orange Juice: Adds a citrusy note that balances the tanginess of the hibiscus and the sweetness of the ginger ale. Chilled, of course!
- Red Sherbet or Sorbet: This is what makes our punch a sherbert punch! It adds a sweet, creamy touch and a cool swirl of color. Raspberry, strawberry, cherry – any red flavor will do. I used raspberry sorbet this time.
- Frozen Red Berries or Cherries: For garnish. Because we eat with our eyes first, and a little garnish goes a long way in making our punch look as good as it tastes.
How To Make Red Sherbet Punch Recipe
- Heat up some water in a pot until it’s boiling. Toss in your dried hibiscus, allspice berries, and cloves, then let it simmer on medium for 5 minutes.
- Take the pot off the heat, keep the lid on, and let it steep for 15-20 minutes. This is where the flavor magic happens!
- Strain your hibiscus juice into a large punch bowl, add some ice to chill it, then stir in your ginger ale and orange juice for that fizzy, citrusy kick.
- Scoop in your red sherbet or sorbet, garnish with some frozen red berries or cherries, and serve it up immediately.
What’s The Difference Between Sherbet & Sorbet?
Sorbet is a frozen dessert made from sweetened water with flavoring, typically from fruit juice or fruit purée. It’s dairy-free, making it a great option for those who are lactose intolerant or vegan. It’s light, refreshing, and really lets the fruit flavors shine. If full transparency I forgot the sherbet at the store and already had raspberry sorbet at the house when I made this. It worked out as a great sub.
Sherbet, on the other hand, is like sorbet’s creamier cousin. It’s made with fruit and water, but also has a bit of dairy added to it – usually milk or cream. This gives sherbet a creamier texture than sorbet. It’s like the middle ground between sorbet and ice cream. Sherbert also produces bigger, bubblier fizz when soda or carbonated drinks are added to the punch.
Pro Recipe Tips
- Pre-Scoop the Sherbet: Scoop the sherbet onto a baking dish lined with plastic wrap and freeze it at least an hour before your event. This way, you’ll have perfect scoops ready to go when it’s party time.
- Keep ‘Em Coming: I recommend buying and extra pint or quart of sherbe. If the sherbet scoops disappear but there’s still punch left you can just add a few more scoops to refresh the punch and make it last longer.
- Adjust to Taste: Want it sweeter? Add more juice. Less sweet? More soda. And if you’re feeling adventurous, why not add a splash of your favorite alcohol?
- Keep It Balanced: As the sherbet melts, the punch will get sweeter. Keep some extra soda and juice on hand to balance it out as the party goes on.
- Add a Pop of Color: Freeze some fruit and add it to the punch right before serving. It’ll keep your punch cool and add a beautiful pop of color.
Add Some Flair: Recipe Variations & Customization Ideas
- Rainbow Sherbet Punch Recipe: Combine 1 quart of rainbow sherbet, a 2-liter bottle of lemon-lime soda, and 16 ounces of pineapple juice. Garnish with a mix of frozen berries for a colorful twist.
- Orange Sherbet Punch Recipe: Mix a 12 ounce can of frozen orange juice concentrate, a 2-liter bottle of chilled lemon-lime soda, a 16 ounces of pineapple juice, and a quart of orange sherbet.
- Lime Sherbet Punch Recipe: Combine 1 quart of lime sherbet, a 2-liter bottle of lemon-lime soda, and a 12 ounce can of frozen limeade juice.
- Creamsicle Punch Recipe: combine a pint of orange sherbet , a pint of vanilla ice cream, 8 ounces of orange juice, and 2-liter bottle of lemon-lime soda or club.
- Mimosa Sherbet Punch Recipe: combine a 16 ounces orange juice , a bottle of champagne, a and a quart of orange sherbet.
Need More Refreshing Summertime Drinks?
Frequently Asked Recipe Questions
What soda should I use in this punch?
I used ginger ale because I really wanted to evoke that traditional African hibiscus & ginger tea flavor but hey, if you’re feeling adventurous, lemon lime soda will work too!
What kind of punch bowl should I use?
Well, this recipe whips up just under a gallon of punch, which gives you about 18 servings (if we’re talking 6 oz servings). So, you’re gonna want a punch bowl that can handle that volume. Most punch bowls can hold at least a gallon, which is perfect for this recipe. Plus, a larger bowl means less refilling and more room for those fancy garnishes.
Does sherbet have dairy?
Yep, there’s a bit of dairy in sherbet. It’s what gives it that creamy texture. But if you’re dairy-free, you can swap it out for sorbet.
How do I store leftover punch?
This punch is best served fresh, ’cause the fizz tends to disappear over time.
How much punch do I need for my guests?
A good rule of thumb is to plan for about 6-12 ounces of punch per person. So for 25 guests at 12 ounces, you’d need about 300 ounces or 3 times this recipe. So you might need to refill during the party unless you have an extra large punch bowl.
Prep Your Tools & Ingredients
Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.
Gather Your Tools:
- Ice cream scoop
- Large punch bowl
- Punch Ladle
Recipe Prep
- Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
- Measure out all of your ingredients.
- For longer lasting perfect ice cream scoops – 1 hour ahead scoop the sherbet onto a baking dish lined with plastic wrap and freeze it.
- Make hibiscus tea and allow it to cool after it steeps.
Now It’s Your Turn!
Now you can whip up a Juneteenth Red Sherbet Punch that’s not just a crowd-pleaser, but a nod to our rich heritage and a celebration of freedom. This punch is all about that vibrant red color, the sweet and tangy flavors, and the joy it brings to any gathering. And hey, if you’re feeling this recipe, do your girl a solid and drop a rating and a comment below. It helps the blog and I love hearing from you. If you try this recipe at home, don’t forget to tag @meikoandthedish on your social media posts. I can’t wait to see your recreations. Let’s get this party started, y’all!
Oh and remember to check out the full list of all the recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Ingredients
- 1 cup dried hibiscus
- 3 ½ cups filtered water
- 3 whole cloves
- 3 allspice berries roughly crushed
- 20 cubes of ice
- 1 2-liter bottle ginger ale, chilled
- 1 cup orange juice chilled
- 1-2 pints red sherbet or sorbet raspberry, strawberry, cherry
- Garnish: frozen red berries or cherries
Instructions
- In a medium pot over high heat, add water and cover with a lid to bring water to a boil.
- Stir in dried hibiscus, allspice berries, and cloves. Reduce heat to medium, cover with lid and let simmer for 5 minutes.
- Remove pot from the heat, lid still on, and let it steep for 15-20 minutes.
- Strain hibiscus juice into a punch bowl and stir in ice to chill the hibiscus tea. Stir in ginger ale and orange juice and add individual scoops of the sherbet/sorbet into the punch bowl. Garnish with frozen berries of your choice and serve immediately.
Nutrition
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
